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Nutrition Facts
Serving Size 1 (103g) Recipe makes 6 servings
Calories 153
Calories from Fat 38		(25%)
Amount Per Serving		%DV
	Total Fat 4.3g	6%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 116mg		4%
Potassium 110mg		3%
Total Carbohydrate 25.6g		8%
	Dietary Fiber 1.9g	7%
	Sugars 0.4g
Protein 3.6g		7%
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Sesame Rice

Recipe #93148 | 1 hour | 15 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Sharon123
Jun 10, 2004

This is how I love my brown rice. I always use short grain rice, adding about 1/2 cup more water than called for. With a splash of soy sauce, I'm in heaven!

SERVES 6 (change servings and units)

Ingredients

1 cup brown rice
1 1/2 teaspoons dark toasted sesame oil
1 1/2 cups water
1/3 cup minced scallion
2 tablespoons toasted sesame seeds
2-3 teaspoons soy sauce, to taste

Directions

1
In a saucepan with a tight-fitting lid, toss the rice with 1/2 teaspoons of the sesame oil to coat the grains.
2
Add the water, cover, and bring to a boil, then reduce the heat and simmer until the rice is tender, about 40 to 45 minutes.
3
Stir in the scallions, sesame seeds, the remaining sesame oil, and soy sauce to taste.
4
Enjoy!
5
Note:.
6
Toast sesame seeds in a single layer on an unoiled baking tray at 350*F for 2 to 3 minutes, until fragrant and golden.
7
Watch carefully, so as not to burn!

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Featured Reviews for This Recipe

From: Porfavorcorona

On Feb 6, 2007

What a great and easy recipe. I follow the directions this time but next time I make it I'll try a low-salt chicken broth for more flavor. Thanks for a great recipe I'll add to my rotation.

1 person found this review helpful

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From: PaulaG

On Jul 25, 2006

This is a great rice to have with oriental cuisine. I made this to go with Chinese Lemon Chicken. Added 2 teaspoons of soy sauce and then allowed everyone to add additional to suit their taste. Definitely a winning recipe.

1 person found this review helpful

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From: Ethan UK

On May 24, 2005

Just a speed-up suggestion not a review.... have always been resistent to brown rice (which I love) because I'm usually too darned hungry and impatient to wait all that 'endless'! cooking time compared to the white basmati or long-grain. I've just come across a few suggestions for cooking it using a Pressure Cooker (put rice into a bowl inside the pressure cooker - put water in the bowl with rice and water in the pressure cooker as well) and it only takes 20 mins for long-grain or 25 for short-grain & white rice only takes 4 minutes! Will definitely be trying this delicious sounding recipe soon as my local Asian Supermarket gets in some more sesame oil If you have a pressure cooker then this has got to be the way to go!! Hope that's helpful

2 people found this review helpful

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From: MsSally

On Apr 7, 2008

This is a very nice way to have rice. I liked the flavor and the only thing I might do differently is to add just a little more scallons. I used long grain rice and used 2 cups of water and the rice was perfectly tender.

1 person found this review helpful

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